I added at bottling time.
Remember to use cold pressed coffee!
ok so i brewed this last night and primary is underway. Mashed with 4.5 gallons and it yielded maybe 2.5 gallons. Sparged with about 5.5 gallons to get up to the 7 gallion boil. I was suprised that the batch size actually got down to a little less then 5.5 gallons.... So that's where I am - The color is not black black but a very very dark brown like others have stated. It tastes good and I am pleased so far. Thanks for the recipe.
Quick Question: Did you have any concerns adding the cacao nibs to the secondary in regards to sanitation? I was going to buy some nibs from the local co-op that carries them. Do I need to do anything to the nibs before adding to the secondary for 2 weeks?
I used 9oz of raw cacao nibs without any treatment. Didn't bother with secondary, just added them into primary after 2 weeks and left them there for 2 more weeks prior to bottling. Its been bottle conditioning now for two weeks and has turned out fine with no contamination. I did soak the vanilla bean in a small quantity of vodka to help extract the vanillin prior to addition. As an aside, due to an auto syphon malfuntion during transfer I had to maunal syphon by mouth very carefully, and am relieved that the batch survived!! The cacao nibs clogged the syphon so some sort of filter!
Another quick question. So my HomeBrew store didn't carry Servomyces Tablets which speed up the fermentation process. Should I keep my beer in the primary longer because of this? If so another week?
I was thinking the same, in regards to it wouldn't hurt, but I ended up putting the 5.5 gallon batch in like a 13 gallon carboy and it's pretty hard to take gravity readings. Not the smartest idea on my behalf
Whatever nutrient you have will be fine. The yeast will love you for it.Im gonna brew this after this trip im on. Looks like a good recipe. Im sure any yeast nutrient will work right?
Sounds yummy Cody! Cheers!I brewed this last year and I'm still slowing (savoring) my way through it. It is an outstanding beer. I made mine with fresh ground expresso (still warm from the grinder!) and Ghiradelli cocoa.
It was a lot of work to make, but worth every bit of it!
3. Add 24 oz. of Cold Brewed Coffee at kegging. Use course ground coffee steeped in 24 oz. of filtered room temperature water overnight. Use twice as much coffee grounds as you would for regular brewed. Strain through paper filter before adding to keg.
Is there a DME recipe for this? I'm not so bad-ass as to go all-grain.
I would bet you could go ahead and add the lactose into the secondary. Lactose is a non fermentable sugar so the yeast is not a concern. It should add a little body to the beer and some sweetness.
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